KR20070015569A - Coffee cherry cosmetic compositions and methods - Google Patents

Abstract

A cosmetic composition comprises a coffee cherry preparation, and most preferably an extract from a sub-ripe quick-dried coffee cherry. Particularly contemplated cosmetic compositions are formulated as a shampoo, lotion, cream, balm, or ointment, and will have at least one of an antioxidant effect, an anti-inflammatory effect, a UV-protective effect, an antimutagenic effect, a chemoprotective effect, a scar reducing effect, a skin-lightening effect, a moisturizing effect, a wrinkle reduction effect, and an antibacterial effect. ® KIPO & WIPO 2007

Description

COFFEE CHERRY COSMETIC COMPOSITIONS AND METHODS

The present invention discloses US patent application Ser. No. 60 / 560,865, filed April 8, 2004; And US patent application Ser. No. 60 / 618,900, filed Oct. 12, 2004; And in connection with our international patent applications PCT US03 / 11950 and PCT US03 / 11951, all of which are incorporated herein by reference.

The present invention relates to cosmetic compositions and methods. More specifically the present invention relates to coffee cherries, coffee cherry preparations and extracts thereof.

Many cosmetic formulations include plant extracts or preparations from one or more plants for particularly desirable results. Typically, the plants used in such formulations are those known to be of medical value. For example, chamomile extracts are often used to reduce inflammation, aloe vera extracts are used to relieve skin irritation, and calendula extracts are often used as preservatives.

Notably, most non-medical plants, usually used in food or beverages, and specialty plants are usually left out of cosmetic formulations, and the most known uses of non-medical edible plants in cosmetics are cucumbers for masks, and stripping. Almonds and apricots. In another example, as described in US Patent Application No. 2004054534, roasted or unroasted caffeine-free coffee berries are used topically for the treatment of oily skin. Such extracts have been reported to normalize the activity of sebaceous gland at least to some extent, but various drawbacks remain. Among other things, the chemical stability of such extracts, depending on the particular formulation, may be lower than desired. Optionally, as described in US Patent Application Nos. 20020187239 and WO 2002062159, the inventors describe the use of vegetable waste (eg, the use of coffee cherry pulp from coffee products) as a base material for the preparation of plant extracts. Doing. However, coffee products typically require harvesting of aged coffee cherries, which are known to have significant levels of microbial growth. In conclusion, the waste material (ie pulp) is highly contaminated with various mycotoxins, with almost no exception, so the poison must be removed before use.

Thus, there are a number of cosmetic formulations well known in the art, but all or most of them have one or more disadvantages, especially when such formulations include portions of coffee plants. In conclusion, there is still a need to provide improved cosmetic compositions and methods.

Summary of the Invention

The present invention relates to various cosmetic compositions and methods comprising coffee cherries or portions and / or extracts thereof.

In one specifically contemplated aspect of the object of the invention, the cosmetic composition comprises a coffee cherry formulation, and more preferred coffee cherry formulations are prepared from sub-ripe coffee cherries and / or fast-dried coffee cherries. Wherein the semi-ripe coffee cherries are fast-dried so that the mycotoxin level of the coffee cherries is less than 20 ppb in total aflatoxins, less than 10 ppb in total ochratoxins, and fumonisins in total This is less than 5 ppm. Still more preferred coffee cherry formulations are alcoholic and / or water soluble extracts prepared from the fruits, pulp, mucus, and shells of coffee cherries of two or more coffee cherries.

The planned cosmetic composition can be formulated in a variety of formulations, and particularly preferred formulations include shampoos, lotions, creams, balms, and ointments. In addition, the cosmetic composition is preferably related to the information of the composition comprising the coffee cherry preparation, which information is one or more antioxidant effect, anti-inflammatory effect, UV-blocking effect, anti-mutant effect, one or more chemical protection effect, It is planned to be related to a composition having a scar reducing effect, a skin whitening effect, a moisturizing effect, a wrinkle reducing effect, and an antiviral effect.

Depending on the specific nature of the coffee cherry preparation, the preparation is recognized to include at least two compounds selected from the group consisting of coffee acid, essential monosaccharides, coffee mucus polysaccharides, and trigonelline. Wherein these species are present in the extract in an amount of at least 1% by weight in total, and more generally at least 5% by weight in total. Examples of planned coffee acids include chlorogenic acid, ferulic acid, and caffeic acid, and the essential monosaccharides are arabinose, fucose, mannose, xylose, and Galactose.

In conclusion, the method of cosmetic composition marketing includes providing a cosmetic composition and providing information of a composition comprising a coffee cherry preparation. In a preferred method, the coffee cherry preparation comprises extracts of coffee cherries (most preferably semi-mature coffee cherries and / or fast-dried coffee cherries), the information comprising cosmetic compositions (eg, formulations). Printed on a container and / or a package containing the container).

Various objects, features, aspects and advantages of the invention will become more apparent from the following detailed description of preferred embodiments of the invention.

Detailed description of the invention

The inventors have found that coffee cherries, portions and / or extracts thereof can be used in cosmetics, and in particular in topically applied cosmetics (eg on the skin or hair). In general, any coffee cherry, portion and / or extract thereof is considered useful for use herein. However, specifically preferred coffee cherries, portions and / or extracts include those from semi-ripe and / or fast-dried coffee cherries, which have particularly low levels of mycotoxins.

As used herein, the term “coffee cherries” means that the surgical and external mesothelial (i.e. pulp) surround the inner surgical (i.e. mucus) and the inner periphery (i.e. the shell), which in turn surrounds the seeds (i.e. the beans) Represents the complete fruit of a tree (Coffee spec.) Thus, the term coffee cherry specifically refers to the whole coffee cherry, which may or may not include the stem of the cherry.

The term "semi-mature coffee cherry" refers to a coffee cherry that has not reached the maturation stage, which is generally characterized by the presence of fungal infections and / or the presence of fungal poisons. Thus, the semi-mature coffee cherries, in the ripening stage of the coffee cherries, when dry-dried, have less than 20 ppb of aflatoxin, less than 5 ppm of fumonisins, less than 5 ppm of vomitoxins and okra It will show mycotoxin levels with a total amount of toxins of less than 5 ppb. Fast-dried coffee cherries typically range from 0-48 hours (more preferably, not more than 20% (wt / wt) of residual moisture content, more typically not more than 6-12% (wt / wt)). Dry within 6-24 hours).

From another point of view, the semi-mature coffee cherries will typically exhibit some green color (at least 5%, more preferably at least 10%) and typically have some surface flaws (eg, blemishes, blemishes, and / or No holes covering less than 5% of the area of cherries). The semi-ripe coffee cherries are also characterized by being left on the coffee tree for later rounded collection where the coffee cherries were handpicked and used for the manufacture of the coffee berries. Optionally, a color sorting machine (eg CCD device) can be used to identify or sort semi-mature coffee cherries based on the amount of color at which the coffee cherries are harvested on a large scale and can be sorted automatically.

It should be further recognized that while many of the following aspects and embodiments use the coffee cherries in the semi-mature stage, fully matured coffee cherries are also deemed suitable here, in particular the substantial surface to such aged coffee cherries. Damage (i.e. no more than 5% of the surface area) and / or bacterial infection (i.e. less than 20 ppb total aflatoxin, less than 5 ppm total fumonizin, less than 5 ppm total vermitoxin by dry weight) And invaded into the body as a result of mycotoxin levels of less than 5 ppb total okratoxin. Thus, all the planned cosmetic products and / or coffee cherries may comprise not only semi-ripe coffee cherries but also fully matured at various ratios, for example, a suitable ratio may be 100% of ripening to 0% of semi-aging, preferably of ripening. 90% vs. semi-maturation 10%, more preferably 75% vs. semi-maturation 25%, even more preferably 50% vs. 50% semi-mature, most preferably less than 25% vs. 75% semi-mature to be.

As further used herein, the term "property dried" coffee cherries refers to whole coffee cherries that are dried under protocols that limit the growth of mold, fungus, and / or yeast, and such dried coffee cherries are equivalent to aflatoxin totals. Mycotoxin levels will be shown with less than 20 ppb, less than 5 ppm total fumoniazine, less than 5 ppm vermitoxin, and less than 5 ppb total okratoxin. Fast-dried coffee cherries typically range from 0-48 hours (more preferably, not more than 20% (wt / wt) of residual moisture content, more typically not more than 6-12% (wt / wt)). Dry within 6-24 hours). Suitable drying processes (which may or may not result in its attribute dried coffee cherry portion) include air drying, sun drying, spray drying, freeze drying and the like.

The term “fungal poison”, still used here, refers to any toxic substance that forms fungi, fungi, and / or yeasts that are severely toxic when infected with humans and animals. Specially designed fungal poisons include aflatoxins (and specifically B1, B2, G1, and G2), fumonizin (and specifically B1, B2, and B3), okratoxin, deoxynivalenol (DON, vermiculite) Toxins), T-2 toxins, and zearalenone. The term "aflatoxin sum" thus sums all aflatoxin variants, the term "fumonizin sum" sums all pumonizin variants, and the term "ocratoxin sum" thus sums all olatoxin variants. Indicates.

Typical preparations of suitable coffee cherries, portions and / or extracts are our common proprietary PCT / US03 / 11950 (under the heading of "Low-Toxic Coffee Cherry Products") and PCT / US03 / 1195.1 ("Methods of Coffee Cherry Products"). In the International Patent Application, filed under serial number), which is hereby incorporated by reference in its entirety. In addition, generally preferred coffee cherry products have low or even mycotoxins, but it should be appreciated that the amount of mycotoxins allowed and / or tolerated for topical use may be higher than the amount required for nutritional products. Thus, generally preferred planned coffee cherry formulations are those of at least a portion (eg, at least 10%, more typically 20) of semi-mature and / or fast-dried coffee cherries or semi-mature and / or fast-dry coffee cherries. %, Most typically at least 50%) of coffee cherries.

In generally preferred cosmetic formulations, the coffee cherry formulations may be in various forms suitable for mixing into cosmetic products or may be formulated for direct application without further mixing. Thus, the planned coffee cherry preparation may be prepared as a material that is mechanically processed (eg, a lyophilized powder, or vice versa, dehydrated or liquid obtained from a compressed coffee cherry). It is also to be appreciated that coffee cherries can be prepared chemically (eg after a step of a mechanical process), in particular suitable chemical process steps include solvent extraction or fractionation. For example, coffee cherries may be ground or extracted with an aqueous solution and / or alcohol solvent to obtain a solution that is rich in one or more desirable ingredients (and / or to obtain a substance free of one or more undesirable ingredients). Thus, the extracts prepared can be purified and / or enriched in particular components using chromatographic methods (eg, ion exchange, size exclusion, or filtration), or methods of addition of components or portions of coffee cherries. Depending on the preferred composition (s), it should be appreciated that the extract may also be prepared from selected portions of coffee cherries (eg, the fruit, pulp, mucus, and / or peel of the coffee cherries). .

It should be noted that the dry material of semi-mature coffee cherries in excess of 50% by weight is represented by carbohydrates, and in particular polysaccharides. The residue consists of various proteins (about 10% to 12% by weight), saponifiable lipids (about 10% to 18% by weight), saponifiable lipids (about 10% by weight), and phytosterols, tocopherols ( various other affinity components, including tocopherols, diterpenic alcohols (eg, cafestol, kahweol, kauranic derivatives) and the like. Coffee cherries also include various phenolic acids (typically about 5% by weight), typically represented by ferulic acid, quinic acid, caffeic acid, and chlorogenic acid. Caffeine may be present between about 0.5% to about 2% by weight and even higher.

Depending on the specific components of the coffee cherries (extracts), the formulations of the planned preparations and / or extracts thus contain varying amounts of coffee acid (eg chlorogenic acid, ferulic acid, and caffeic acid), the essential monosaccharides. (Eg, glucose, galactose, arabinose, mannose, xylose, fucose, N-acetylgalactosamine, N-acetylglucosamine, and N-acetylneuraminic acid), coffee slime polysaccharides, and / Or trigonelin. Generally, however, preferably (two or more) coffee acids, essential monosaccharides, coffee mucus polysaccharides, and / or trigonelin are present in cosmetic compositions, preparations, or extracts in an amount of at least 1% by weight in total, more preferably Is present between 2-5% by weight in total, and most preferably between 5-20% by weight in total.

With regard to the planned cosmetic formulations, generally preferred cosmetic formulations are applied topically to the skin, nails, and / or hair. As a result, specific compositions and modes of application can be considered variously, and all known cosmetic compositions and / or formulations are suitably contemplated for use herein. For example, suitable cosmetic products include gels, creams, mousses, ointments, liquid (spray or otherwise applied) lipstick formulations, etc., all of which may be used as cleaning agents, skin protectants, and / or functional cosmetics. . There are numerous formulations for use in cosmetics known in the industry (see, for example, Cosmetic and Toiletry Formulation Volume 8 by Ernest W. Flick; Noyes Publications; 2nd edition, January 15, 2000; ISBN: 0815514549). All are considered suitable for use herein.

In most cases, the planned cosmetic composition is in an amount between about 0.1% to about 80% by weight, more preferably between about 1% to about 40% by weight, and most preferably from about 5% to about 20% It will comprise a coffee cherry formulation in an amount between wt%. However, where coffee cherry formulations are highly concentrated, also lower amounts are also planned. Cosmetic compositions according to the still object of the present invention are also planned detergents, antioxidants, vitamins, minerals (eg synthetic boron), fragrances, plant hormones, alpha hydroxy acids, acetylated compounds (eg N- Acetyl cysteine), and the like.

It is also to be appreciated that, in its still planned, coffee cherries (which can be semi-aged and / or aged) can be used directly in cosmetic formulations without a drying step. For example, the coffee cherries can be ground, powdered or unwrapped with a paste or puree, which can then be included in a cosmetic formulation. Optionally, the coffee cherries can also be compressed to obtain coffee cherry juice or juice concentrate, which is then included in the cosmetic formulation. It should also be appreciated that while certain substances from undried coffee cherries are preferably included in the formulation, other uses, especially those of nutritional application, are also clearly planned here. For example, such juices, purees, and other substances may be used in snack bars, beverages, or other edibles at various concentrations (eg, between about 0.01 wt% and about 99.9 wt%, more typically between 0.1 wt% and about 50 wt%). %, Most commonly between 1% and about 20% by weight), and specifically suitable foods and uses are described in our international patent application serial numbers PCTIUS03 / 11950 and PCT / US03 / 11951. And they are incorporated herein by reference.

Further planned uses include the use of the planned coffee cherry preparation as an antioxidant in the composition of matter, wherein the concentration of the coffee cherry preparation is generally between about 0.01% to about 99.9% by weight, more generally from 0.1% to about 50% Between weight percent, most generally between 1 weight percent and about 20 weight percent of the total composition.

Still further, it is noted that the planned compositions and methods can also be used with plant extracts from plants other than coffee trees, with plants comprising (preferably two or more) chlorogenic acids, caffeic acid, and ferulic acid being particularly preferred. . Most preferably, in such selective plants the chlorogenic acid, caffeic acid, and ferulic acid are present in an amount of at least 0.1% by weight (or from 0.5% by weight to about 5% by weight, and even higher).

Without limiting the object of the present invention, the inventors have made the cosmetic compositions present herein exhibit numerous advantages for topical application. Among other things, the inventors have found that numerous coffee cherry ingredient supplements in their various potential different ingredients (eg, ferulic acid, caffeic acid, or chlorogenic acid) can act as UV protectors, and / or antioxidants. It was made. In another embodiment, the inventors have made the coffee cherry product include a variety of polysaccharides, and in particular mucus polysaccharides, which may have beneficial effects on the skin (eg, water-borne or other effects). have. Thus, the planned beneficial effects of cosmetic compositions according to the object of the present invention include improved skin tone, increased exfoliation, keratinogenic effects, reduction of wrinkles, reduction of biological and / or cosmetic aging, hyperpigmentation ( hyperpigmentation; for example, reduction of erythema, UV exposure or age-related, etc., reduction of direct or indirect oxidative damage (antioxidative properties), reduction of irritation and / or inflammation, and / or improved feeling ( For example, increased softness).

As a result, the inventors have indicated that cosmetic compositions according to the purposes of the present invention may be sold in connection with information of cosmetic compositions comprising coffee cherry preparations (preferably made from semi-mature and / or fast-dry coffee cherries). It was. Numerous manners of associative methods may be provided, and specifically preferred associative methods include physical associative methods in which information is printed on a container comprising the composition or on which information is printed on a package comprising the container. Similarly, information may also be provided through sales displays and / or pamphlets or publications. Alternatively, or in addition, the information may be provided in text or printed form, as well as in graphical form (eg, via the Internet) and / or as a commercial or informational advertisement.

In particular planned, the information may relate to a cosmetic composition comprising a coffee cherry formulation and / or a coffee cherry formulation having a desired effect. Among other planned effects, cosmetic compositions comprising coffee cherry preparations and / or coffee cherry preparations have one or more antioxidant, anti-inflammatory, UV protective, anti mutagenic, chemical protective, scar reducing, skin whitening effects Effect, wrinkle reduction effect, moisturizing effect, and antiviral effect.

The following examples are understood by those skilled in the art and are provided to make and use compositions according to the purposes of the present invention and to illustrate the typical compositions and methods described herein.

Harvest of whole coffee cherries

The maturity of the coffee cherries was determined by visually measuring the amount of green and red (or yellow, where applicable) of the whole cherries. Like ripe cherries, green cherries will generally increase in size and later increase in red. In the present embodiment, the coffee cherries are collected in four ripening stages: completely or almost completely green (unmature; generally less than 5% of the coffee cherries are red or yellow), basically green and slightly red Having (semi-mature, stage 1; generally less than 25% of the coffee cherries are red or yellow), basically red and having some green (semi-mature, stage 2; generally less than 25% of the coffee cherries are green), And unbroken, flawless red (almost mature; generally less than 10% of the coffee cherries are green; blemishes, bent wounds, otherwise less than 5% of the area of the broken surface). To the extent possible, whole, unbroken and uncut cherries were collected.

Dry properties of whole coffee cherry

Whole coffee cherries for sampling are prepared by drying the cherries for 1-12 hours after harvest on a separate tray of an air dryer according to the following process. Coffee cherries (400-600 g) were weighed in a beaker, washed twice with tap water and then once with distilled water. The washed coffee cherries were placed on a tray of an air dryer for drainage and then dried to have a constant weight for 16-18 hours at 150-160 ° F. Drying was stopped when the weight of two successive 1 hour intervals showed a difference of less than 1 g. Typical yield of dried whole cherries was 160-220 g. Further analysis showed that the residual moisture content of dried cherries was 6-12%.

Mycotoxin  analysis

To determine the viability of whole coffee cherries in the immature, semi-mature, and near-mature stages (see above) for use in nutritional products (and especially for use in tea), Levels were measured and compared for relative products from coffee products and for red, aged coffee cherry byproducts. As can be clearly seen in Table 1 below, the property of all semi-mature harvesting stages The dried coffee cherries had a mycotoxin level below the detection limit of 1 ppb (as measured for aflatoxin and olatoxin).

Mycotoxin concentrations were measured in independent experiments by ELISA and HPLC analysis. Based on the following results, we concluded that all samples from different semi-mature harvesting stages are suitable for direct use in cosmetic compositions for topical use in humans. In contrast, common by-products are aflatoxin and okra during the manufacture of coffee products (mainly consisting of pulp, mucus, and husk from coffee cherries) from red ripe cherries with flaws (generally greater than 20% of the cherry surface). It has a significant content in both toxins.

TABLE 1

Aging degree color Aflatoxin Okratoxin Immature, dried property green <lppb <lppb Semi-mature stage 1, dried properties Mostly green, slightly red <lppb <lppb Semi-mature stage 2, dried properties Mostly red and slightly green <lppb <lppb Almost aged, dried property Red, flawless area <5% <lppb <lppb Maturity (by-product of coffee products) Red, flawless area> 20% > 200 ppb > 500 ppb

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Analysis for Coffee Cherry in Dried Semi-Mature Whole Coffee

Also in a series of experiments, the levels of total polyphenols, chlorogenic acid, and caffeine from whole coffee cherries that were fast dried at various semi-maturation stages were measured and compared for green and roasted coffee berries. Table 2 summarizes the results of this analysis.

Interestingly, while the polyphenol (PP) level of the dried coffee cherries is somewhat lower than the level of color or roasted coffee berries, a significant amount of polyphenols in the property dried semi-ripe coffee cherries still remains . Similarly, the chlorogenic acid (CG) of the whole coffee cherries, fast-dried in various semi-maturation stages, remains at a relatively high level when compared to roasted coffee, but somewhat lower compared to green berries. Attributes of All Semi-Mature Harvest Stages The caffeine (CF) levels of dried coffee cherries are substantially that of green and roasted coffee berries (all given data is based on dry matter and the dry weight of the berries is not constant). It is between caffeine levels.

Polyphenol Analysis: A dried whole coffee cherry (or green fruit or roasted fruit) (1.00 g) was ground in a rotary steel knife coffee grinder for 30 seconds to obtain a powdered sample. The powdered sample was added to 100 mL distilled water and heated for 30 minutes in an Erlenmeyer flask to boil the resulting mixture. The heater was removed and the mixture was allowed to cool to room temperature. The resulting suspension was transferred to a 100 mL graduated cylinder and water was added to a volume of 100 mL. The mixture was then transferred back to the Elimeier flask, stirred for a while and allowed to precipitate a solid. A portion of the supernatant (˜3 mL) was filtered through a 0.45 μm Acrodisc filter, and the resulting clear solution was diluted 1:10 with distilled water using a volumetric flask (1.00 mL with 9.00 mL distilled water). Dilution).

The Folin-Ciocalteu method was used to determine the polyphenol content of a diluted solution as follows. 1 mL of diluted solution was added to the test tube, mixed with 1 mL of 0.2N polyline sikaltu phenol reagent (Sigma solution, Sigma solution), 2N, diluted 1:10 with water), and left at room temperature for 5 minutes. 1 mL of 1N NaHCO ₃ was added and the reaction mixture was left at room temperature for 2 hours. Polyphenol levels were measured using a UV-visible spectrophotometer standardized for catechins with blank as distilled water at λ max = 750 nm.

Chlorogenic acid: The determination of chlorogenic acid was carried out using HPLC separation of the filtered clear solution prepared above using standard analysis and separation protocols well known in the art. Similarly, measurement of caffeine was carried out using HPLC separation of the filtered clear solution prepared previously using standard assays and separation protocols well known in the art (a typical protocol is described, for example, in Bispo MS, et al. Chromatogr.Sci .; 2002, Jan; 40 (1): 45-8, or Nakakuki, H. et al. In J. Chromatogr.A.; 1999, Jul 2; 848 (1-2): 523-7 See).

TABLE 2

Aging degree color % PP % CG % CF CG / CF Immature, dried property green 3.80 2.64 1.03 2.56 Semi-mature stage 1, dried properties Mostly green, slightly red 3.28 2.70 1.00 2.70 Semi-mature stage 2, dried properties Mostly green, slightly red 3.54 2.00 0.70 2.86 Almost mature, dried property Red, flawless area <5% 3.35 N / D N / D N / D Green coffee berries green 4.58 3.31 0.95 3.48 Roasted Coffee Berries Brown 3.93 0.50 1.20 0.42

Liquid Coffee Cherry Extract Preparation

Properties Dried semi-mature coffee cherries are ground for 10-30 seconds at various ends in a rotary steel knife coffee grinder to produce a powdered sample. The powdered sample (20.0 g) is added to 80 mL of boiling distilled water and the resulting mixture is allowed to cool to room temperature in an Elimeier flask. The solid is filtered and the filtrate is lyophilized and powdered. The second end is prepared by the above method using 40% by volume ethanol / water as solvent and the filtrate is lyophilized and powdered.

To form a 10% by weight solution, all of the powders are each allowed to float again in water and the solution is filtered again to remove undissolved material. The resulting coffee cherry formulation is then added to the cosmetic base formulation in the following proportions:

body  Lotion( Oil phosphorus Water )

a) 2.00% PEG-7 Cured Castor Oil

   PEG-20 glyceryl laurate 1.00%

   Cocoglycerides 3.00%

   Cetryl Alcohol 1.00%

   Cetryl isononanoate 4.00%

   Octyl sterate 4.00%

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, Isobutylparaben

b) 73.40% of distilled water

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, isobutylparaben,

   Glycerin 3.00%

c) coffee cherry extract 5.00%

d) acrylamide copolymer, mineral oil 3.00%

   C13-C14 Isoparaffin, Polysorbate 85

Mixture a) is dissolved at about 70 ° C. and mixture b) is heated to about 70 ° C. and added to mixture a) with stirring. Stirring is continued until the lotion is cooled to about 30 ° C. Next, c) and d) are added while stirring, and the lotion is homogenized.

Gel-lotion

a) acrylamide copolymer, mineral oil, 5.00%

   C13-14 Isoparaffin, Polysorbate 85

   Miretsu-3 Myristate 4.00%

b) distilled water 85.00%

   Phenoxyethanol (and) methyl paraben (and) 0.50%

   Ethylparaben (and) butylparaben (and)

   Propylparaben (and) isobutylparaben

   Xanthan Gum 0.50%

c) coffee cherry extract 5.00%

Mixture a) is dissolved at about 50 ° C. The mixture b) is dispersed at room temperature and added to a) with stirring. Composition c) is then added with stirring.

Oil-in- Water  cream

a) ceteryl alcohol (and) ceteres-20 8.00%

   Cocoglycerides 2.00%

   Ceteryl alcohol 2.00%

   Dicaprylyl ether 8.00%

   Orail Electate 7.00%

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, Isobutylparaben

b) 62.40% of distilled water

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, Isobutylparaben

   Glycerin 5.00%

c) coffee cherry extract 5.00%

Mixture a) is dissolved at about 70 ° C. and mixture b) is heated to about 70 ° C. and added to mixture a) with stirring. Stirring is continued until the cream cools to about 30 ° C. Then c) is added with stirring, and the cream is homogenized.

Water In-Oil Cream

a) diisosteroyl polyglyceryl-3 dimer dilinoleate 3.00%

   Biswax 0.60%

   Castor oil, hydrate 0.40%

   Paraffinium Subliquidium 5.00%

   Isohexadecane 10.00%

   PPG-15 Steril Ether 2.00%

   Dimethicone 0.50%

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, Isobutylparaben

b) distilled water 68.40%

   Phenoxyethanol, methylparaben, 0.30%

   Ethyl paraben, butyl paraben,

   Propylparaben, Isobutylparaben

   Glycerin 3.00%

MgSO ₄ * 7H ₂ 0 1.00%

c) coffee cherry extract 5.00%

d) silica dimethyl silylate 0.50%

Mixture a) is heated to about 80 ° C. and mixture b) is brought to 80 ° C. and added to a) with stirring. Stirring is continued until the cream has cooled to about 30 ° C., then c) and d) are added with stirring, and the cream is homogenized.

shampoo

Sodium Polyoxyethylene Lauryl Ether Sulfate 15.0%

Alkyl Polyglucoside 4.0%

N-ethanol-N-methyl dodecanoic acid amide 3.0%

EDTA-Na ₂ 0.3%

maleic acid q.s. to adjust pH to 6.0.

Preservative 0.5%

Coffee Cherry Extract 10.00%

Purified water rest

Total 100.0%

All ingredients are mixed together and the volume is about 90 ml. The pH is then adjusted and the volume finally adjusted to 100 ml (all percentages are by weight).

body Wash

Sodium Polyoxyethylene Lauryl Ether Sulfate 16.0%

Sodium polyoxyethylene 5.0%

N-ethanol-N-methyl palm kernel oil fatty acid amide 2.5%

Glycerin 3.0%

Protonated Cellulose 0.1%

Ethylene glycol disterrate 3.0%

EDTA-Na ₂ 0.3%

Citric acid q.s. to adjust pH to 6.0.

Preservative 0.5%

Coffee Cherry Extract 7.5%

Purified water rest

Total 100.0%

All ingredients are mixed together and the volume is about 90 ml. The pH is then adjusted and the volume finally adjusted to 100 ml (all percentages are by weight).

face Wash

Sodium Polyoxyethylene Lauryl Ether Sulfate 20.0%

N-ethanol-N-methyl dodecanoic acid amide 4.8%

Glycerin 3.0%

Hydroxyethyl cellulose 0.3%

Ethylene Glycol Desterate 1.5%

EDTA-Na ₂ 0.3%

Citric acid q.s. to adjust pH to 6.0.

Preservative 0.5%

Coffee Cherry Extract 10.0%

Purified water rest

Total 100.0%

All ingredients are mixed together and the volume is about 90 ml. The pH is then adjusted and the volume finally adjusted to 100 ml (all percentages are by weight).

Thus, specific embodiments and applications of low-fungal coffee cherry products have been disclosed. However, it is apparent that many modifications are possible except those already described, without departing from the inventive concept herein. Accordingly, the object of the invention is not limited except as intended by the appended claims. Moreover, in the interpretation of the specification and claims, all terms should be interpreted as broadly as possible in a form consistent with the context. In particular, the terms "comprises" and "comprising" should be interpreted to refer to a component, component, or step in a non-exclusive form, and that component, component, or step recited above is present, used, or Or may be combined with other components, components, or steps not represented.

Claims (20)

Cosmetic composition comprising a coffee cherry preparation. The cosmetic composition of claim 1, wherein the coffee cherry preparation is a preparation from a sub-ripe coffee cherry. 3. The method of claim 2, wherein the semi-mature coffee cherries are fast-drying and have a mycotoxin level of less than 20 ppb of aflatoxins, less than 10 ppb of ochratoxins, and fumonisins. Cosmetic composition, totaling less than 5 ppm. The cosmetic composition of claim 1, wherein the coffee cherry preparation is a preparation from a fast-dried coffee cherry. 5. The coffee cherries of claim 4 wherein the coffee cherries are fast-drying and have a mycotoxin level of less than 20 ppb in aflatoxins, less than 10 ppb in total ochratoxins, and a total of fumonisins. Cosmetic composition that is less than 5 ppm. The cosmetic composition of claim 1, wherein the coffee cherry preparation comprises one or more water soluble extracts and an alcoholic extract. The cosmetic composition of claim 6, wherein the extract is prepared from the beans of two or more coffee cherries, the pulp of the coffee cherries, the mucilage of the coffee cherries, and the hull of the coffee cherries. The compound of claim 1, wherein the formulation comprises at least two compounds selected from the group consisting of coffee acid, coffee polyphenols, essential monosaccharides, coffee mucus polysaccharides, and trigonelin, wherein two or more compounds A cosmetic composition present in the silver extract in an amount of at least 1% by weight in total. The cosmetic composition of claim 8, wherein the two or more compounds are present in the formulation in an amount of at least 5% by weight in total. The cosmetic composition of claim 8, wherein the type of coffee acid comprises a compound selected from the group consisting of chlorogenic acid, ferulic acid, and caffeic acid. The cosmetic composition of claim 8, wherein the essential monosaccharides comprise a compound selected from the group consisting of arabinose, fucose, mannose, xylose, and galactose. The cosmetic composition of claim 1 wherein the composition is formulated into a shampoo, lotion, cream, balm, and ointment. The cosmetic composition of claim 1, further comprising information relating to the composition comprising the coffee cherry preparation. The method of claim 1, wherein the antioxidant, anti-inflammatory, UV-blocking, anti-mutant, chemical protective, scar reducing, skin whitening, moisturizing, antiwrinkle, and antiviral effects A cosmetic composition further comprising information related to the composition having the selected effect. A method of marketing a cosmetic composition comprising providing a cosmetic composition and providing information of the composition comprising a coffee cherry preparation. The method of claim 15, wherein the coffee cherry preparation comprises an extract of coffee cherry. The method of claim 15, wherein said information relates to a cosmetic composition. The method of claim 17, wherein the information is printed on a container comprising one or more formulations and on a package comprising the container. The method of claim 15, wherein the coffee cherry formulation is a formulation from a sub-ripe coffee cherry. 16. The method of claim 15, wherein the coffee cherry formulation is a formulation from fast dried coffee cherries.